Achari Chawri

Chawri/Chawli is very popular bean/vegetable in Gujarati cuisine. I used Dry Chawri for this recipe. Dry brown Chawri looks like Moth Dal/Matki or Azuki beans, but it is bigger in size. The taste of Chowri is slightly sweet with a tinge of bitterness but once cooked, the dish tastes spicy and savory.

Achar always tastes good with rice, subji, parathas, and everything for that matter. Many restaurants sell a lot of different Achari dishes like Achari Paneer, Achari Began, Achari Pulav, Achari Potatoes etc. In restaurants, these items are made with the same spices that are used for pickles.

I am a very big fan of pickles and love the taste of Methi Mango Achar, so thought of combining both in this recipe. More or less, I used ingredients of Methi Mango Achar, like fenugreek seeds, asafetida, and red chili, but for twist, I used raw Mango (Kaccha Aam) and pickle oil. The raw mango gives it achari taste, and oil helps it to a beautiful red color. This is made with Garam Masala usually. I used paav bhaji Masala instead which enhances pickle flavor to a different level.

This is perfect with Methi Thepla/paratha and can be made with any kind of beans or lentils.